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Sour Cream Rhubarb Pie Recipe

Field editor Doreen Martin from Kitimat, British Columbia shares her creamy rhubarb pie with a twist. "A hint of orange flavor and a nice blend of spices complement the tangy rhubarb," she writes. "I like to serve the pie while it's still warm."

TOTAL TIME: Prep: 15 min. Bake: 50 min. + coolingYIELD:6-8 servings

Ingredients

1 cup sugar

3 tablespoons cornstarch

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup (8 ounces) sour cream

1 egg

3 cups chopped fresh or frozen rhubarb

1 unbaked pastry shell (9 inches)

TOPPING:

1/2 cup quick-cooking oats

1/3 cup all-purpose flour

1/3 cup packed brown sugar

1/2 teaspoon grated orange or lemon peel

1/3 cup cold butter, cubed

Directions

1.In a 96+bowl, combine the sugar, cornstarch, cinnamon and nutmeg. Beat in the sour cream and egg. Gently fold in the rhubarb. Pour into pastry shell.